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July 4th eats... whatchu got?


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#21 Brian72

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Posted 01 July 2020 - 09:32 AM

Change of plans. I got a brisket. No idea what I’m doing because I’ve never cooked one before so I’m sure I’ll feck it up.
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#22 Ineedacatscan

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Posted 01 July 2020 - 10:01 AM

Change of plans. I got a brisket. No idea what I’m doing because I’ve never cooked one before so I’m sure I’ll feck it up.


Packer or just a flat?

I’ve only done 3-4 so far. So still pretty new. I’ve only done one other flat before...

I cover it with 50/50 S&P the night before smoking. I’ll probably put it on around midnight on the 3rd.

Smoke at 250ish until 203-205. Let rest for at least 1 hour in a warmed cooler.
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#23 Brian72

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Posted 01 July 2020 - 10:05 AM

Packer or just a flat?

I’ve only done 3-4 so far. So still pretty new. I’ve only done one other flat before...

I cover it with 50/50 S&P the night before smoking. I’ll probably put it on around midnight on the 3rd.

Smoke at 250ish until 203-205. Let rest for at least 1 hour in a warmed cooler.


Beats me, the label just says “center cut beef brisket”. It’s not very big. Kinda triangle shaped.
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#24 Ineedacatscan

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Posted 01 July 2020 - 10:16 AM

Is it mainly one thickness or does one end flare to several inches thick?

A flat will be a fairly consistent thickness. A packer will flare from 1.5” or so at one end up to 5+” on the other.
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#25 Brian72

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Posted 01 July 2020 - 10:21 AM

No, it’s pretty much the same all the way across. Also looks to be trimmed already. Not much of a fat cap.
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#26 Matt

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Posted 01 July 2020 - 10:43 AM

Sounds like it’s “seder ready”


Edited by Vin Affleck, 01 July 2020 - 10:44 AM.

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#27 TonyBrown

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Posted 01 July 2020 - 10:51 AM

Beats me, the label just says “center cut beef brisket”. It’s not very big. Kinda triangle shaped.

sounds like the point.


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#28 Brian72

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Posted 01 July 2020 - 10:55 AM

Do they shrink much when you cook them? It looks like I can cut it in half down the middle and vacuum seal half for a later date.
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#29 TonyBrown

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Posted 01 July 2020 - 11:14 AM

Do they shrink much when you cook them? It looks like I can cut it in half down the middle and vacuum seal half for a later date.

pork shoulder you generally have a cooked weight of about 55-60% of uncooked, beef I know does shrink, but I'm sure its not as much as your typical pork shoulder roast.  vacuum and seal the leftovers


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#30 Genesee Ted

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Posted 01 July 2020 - 11:15 AM

Do the whole thing. You can vacuum seal the leftovers.

#31 Vagus

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Posted 01 July 2020 - 11:48 AM

I just want to huff the air out


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#32 Matt

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Posted 01 July 2020 - 11:57 AM

Skin the picnic and dehydrate the skin then fry for chicharonne

Nah.... 


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#33 Brian72

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Posted 01 July 2020 - 12:09 PM

Do the whole thing. You can vacuum seal the leftovers.


How long will the leftovers keep in the freezer?
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#34 Matt

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Posted 01 July 2020 - 12:10 PM

6-8 months if properly sealed


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#35 Hines

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Posted 02 July 2020 - 06:18 AM

a buddy is going to smoke a brisket or a boston butt.    I'm bringing mediterranean deviled eggs, basil corn salad, and maybe ABTs.   Wife is making a fruit/coconut/mint salad.  Very sweet.


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#36 BrewerGeorge

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Posted 03 July 2020 - 07:38 PM

I got told that I'm making mac&cheese for a pitch in tomorrow. I wanted to make deviled eggs, but that was not allowed by the boss.

So I'm making a sodium citrate sauce with shallots and pinot blanc. Extra sharp cheddar, aged Swiss and gruyere. Baked with panko topping.

She's making some kind of bullshit strawberry cheesecake bars whose ingredients cost $16. <_<

#37 BrewerGeorge

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Posted 03 July 2020 - 07:48 PM

Oh, and it's 10:47 and she hasn't started hers.

They need to cool overnight....

#38 TonyBrown

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Posted 03 July 2020 - 07:55 PM

Wife decided i’m doing ribs, heat indes supposed to be 105* tomorrow, need more cold beer
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#39 Matt

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Posted 03 July 2020 - 08:51 PM

The meat is rubbed... one in just sea salt, the other(Smaller one) kosher Salt CG black pepper, onion powder, and garlic powder.(I did add some chili flakes) the rinds were way too tough to score so I peeled so I peeled the skin off. If it wasn’t Just me and I had a dehydrator I’d make Chicharrones so I took the skins and salted the meaty sides and they’re stored in the fridge. Tomorrow I’ll wrap each roast in skins and then in banana leaf prior to hitting the WSM. No they won’t be edible, but since it doesn’t have a fat cap like a butt The rendering fat from the skins will help keep it moist

4-BD07-A90-06-A5-4-C8-B-9-D5-B-E6-B57763

294-E7108-666-B-497-D-871-D-BC6-B28-C44-
Naked roast

4511002-F-8-CE1-41-EE-BBEA-B94588-DCDE88
Skin thread!

6632-AC74-21-A7-4-B8-C-89-C0-D3-F2950-CF
Spiced roast

B662-C34-E-6-F75-459-F-BCEE-88-CD996979-
Sea salt only

960-D33-F2-2-F58-46-DB-A707-92448-C70-A8
Salted skin

Bbq is in place and fuel is loaded for tomorrow
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#40 Ineedacatscan

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Posted 03 July 2020 - 08:56 PM

I’ve done a handful of picnic shoulder and have never done the skin wrap (paging vagus). Never had an issue, they generally have enough fat left over after skinning to not be an issue
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